This sticky, tomatoey pulled chicken is delicious and far healthier than the pork version. I use chicken breast for mine to cut some of the fat but I’m sure thigh or drummers would work well too.
This is so easy. Just chuck all the ingredients below into your slow cooker and stir. Add the chicken and cook on high for 4 hours or low for 6-8. I like to cook this on high as it helps it reduce down (sometimes).
These are the ingredients I use but vary it to suit your own taste. I am intollerant to chilli and too much garlic or onion but feel free to add these to yours!
1 can chopped tomatoes
2 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
Squeeze of tomato ketchup
Squeeze of brown sauce
Squeeze of tomato puree
Teaspoon of paprika
Pinch of pepper and salt
Teaspoon of stock
1/4 can of hot water
2 tablespoons soy sauce
2 teaspoons maple syrup
3-4 chicken breasts
Once each breast is in bits, return it to the slow cooker and get the next until they are all shredded.
Sometimes I find it will reduce down itself but other times it is too watery.To help this I add a teaspoon of arrowroot mixed with some sauce to help it thicken.
If it is still too watery, use a large spoon to syphon off some liquid into a small pan.
Bring this to a rolling boil on high stirring occasionally but watching to check it doesn’t burn.
When it has reduced down a lot, return it to the slow cooker and stir. Repeat if necessary.
After this taste to check you are happy. Sometimes I add a teaspoon or two of shop bought bbq sauce to help the flavour.
We serve ours with jacket potatoes or sweet potato jackets and Mediterranean roasted veg.